CN107751436A - Stem tea fermented tea and preparation method thereof embraces in a kind of Vietnam - Google Patents
Stem tea fermented tea and preparation method thereof embraces in a kind of Vietnam Download PDFInfo
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- CN107751436A CN107751436A CN201711183030.0A CN201711183030A CN107751436A CN 107751436 A CN107751436 A CN 107751436A CN 201711183030 A CN201711183030 A CN 201711183030A CN 107751436 A CN107751436 A CN 107751436A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
The invention discloses a kind of Vietnam to embrace stem tea fermented tea, embraces the bud one of stem tea tender leaf one, two leaves as raw material using Vietnam, is full fermentation tea.Preparation technology flow is leaf picking, withering leaf is prepared, cut into slices, kneading, fermenting, baking, final firing, Titian at the beginning of primary drying for baking.Stem tea fermented tea, the reddish brown Wu Run of product dry tea, bar rope tight knot are embraced by the Vietnam prepared by the present invention；It is orange bright that boiling water brews rear soup look, flavour is clearly sweet, without bitterness sense, have unique fragrance of a flower, water extraction content 30~35.8%, polyphenol content 14.2~22.8%, flavones content 1.8~3.2%, amino acid content 1.5~2.0%, the utilization rate of nutritional ingredient in raw material is significantly improved, the utilization that stem tea is embraced for Vietnam provide new direction.
Description
Technical field
The present invention relates to fermented tea to produce and process field, more particularly to a kind of to embrace stem tealeaves piece using Vietnam as raw material making
Fermented tea and preparation method thereof.
Background technology
Stem tea (Camelliam plexicaulis) is embraced by Vietnam, belongs to Theaceae Camellia Gu Thea section, originates in Vietnam
The ground such as northern Liangshan Mountain province, there are red, yellow, white three kinds at present.Perpetual bloom, blade is huge, flower pattern is unique.Stem is embraced by red Vietnam
Tea also known as Chinese flowering crabapple tea, the four seasons embrace stem tea, are to see flower to see the leaf four seasons good kind.Special digested tankage is red, and petal is especially thick, like hard
Flower, flower shape golden yellow stamen, single-lobe, medium-sized flower, a kind of pure and fresh, graceful, scintillating sense are given people when open as Malus spectabilis
Feel；Leaf width is big like loguat leaf, and bright, leaf base embraces stem, therefore gains the name " embracing stem tea "；Florescence throughout the year, can be potted plant, in addition very
Resistance to shade, indoor growing can be attempted, there is higher ornamental value.
Recent year introduces Vietnam and embraces stem tea, presently mainly for its Ornamental value, cultivation, breeding and physiological ecological
Etc. conducting a research.Yan Dingyu etc. is analyzed by embracing several camellia species blade polyphenol contents such as stem tea to Vietnam, the results showed that
Vietnam embraces stem tea, common Camellia nitidissima, Camellia euphlebia, the tender leaf polyphenol content of hair valve Camellia nitidissima and is followed successively by 30.44%>
11.89%>8.62%>7.23%, it is all Camellia, but stem tea polyphenols content is embraced apparently higher than other by Vietnam, or even ratio permitted
More excellent green teas (25.22%) also height.And Tea Polyphenols is also known as tea tannin, tea tannin, including flavanol compound, anthocyanin class, flavones
Class, flavonols and phenolic acid class etc., a kind of antioxidant of Nantural non-toxic is not only, and is also a kind of preferable crude drug
Thing, have and remove free radical and the bioactivity such as anti-oxidant, in anti-aging, anti-oxidant, restraining and sterilizing bacteria, antiviral, anti-cancer is anti-
Cancer, which suppresses tumour, prevention and cure of cardiovascular disease, beauty and skin care, strengthen immunity etc., has good effects, is widely used in
The fields such as food, cosmetics, health care.Embracing stem tealeaves piece, this will be that Vietnam armful stem tealeaves exploitation is rich in tea polyphenols material
All kinds of tea-drinking products for having healthcare function to human body have established good material base.
But stem tea is embraced only as Ornamental Foliage House Plants and ornamental flower cultivation by Vietnam at present, finds no related tea making
Research institute road.Its reason is analyzed, is primarily present problems with：(1) stem tea has been embraced since introduction by Vietnam, and research is concentrated mainly on
It is less on excavating the related research of its processing potentiality at present in terms of breeding and culturing, its tender leaf and bud are finished by green tea technique
Pay and green tea is made, because its polyphenol content is higher, finished product bitter taste is obvious, and mouthfeel is bad；(2) it is thicker to embrace stem tealeaves matter for Vietnam
And keratin, dehydration is more difficult when withering, and relatively common tea requires harsher to the condition for the epidemic disaster that withers.(3) stem tea is embraced by Vietnam
Leaf many bigger than ordinary tea leaves, knead and do not allow easy-formation and cell damage is uneven, knead that rear bar rope is loose, and fermentation is uneven
It is even, dry tea enlarged volume, inconvenience is brewed because bar rope is thick.
The content of the invention
High, bitter and puckery flavor of embracing stem tealeaves piece phenols content for Vietnam, leaf is plump, it is difficult to leak water, knead do not allow easy-formation,
Easily ferment the problems such as uneven, the present invention provides a kind of Vietnam and embraces stem tea fermented tea and preparation method thereof, and stem is embraced from Vietnam
Tea tender leaf is through withering, cutting into slices, kneading, fermenting, primary drying for baking just bakings, airing, final firing, Titian obtain a kind of Vietnam armful stem tea fermented tea,
The reddish brown Wu Run of products made thereby dry tea, bar rope tight knot, boiling water brew that rear soup look is orange bright, and flavour is clearly sweet, no bitterness sense, tool
Unique fragrance of a flower, water extraction content 30-35.8%, polyphenol content 14.2-22.8%, flavones content 1.8-3.2%, amino
Acid content 1.5-2.0%.Significantly improve the utilization rate of nutritional ingredient in raw material.
The present invention adopts the following technical scheme that solution above-mentioned technical problem：
Stem tea fermented tea embraces in a kind of Vietnam, embraces the bud one of stem tea tender leaf one, two leaves as raw material using Vietnam, is full fermentation tea.
The preparation method of stem tea fermented tea is embraced by a kind of described Vietnam, comprises the following steps that：
(1) leaf picking：Pluck Vietnam and embrace stem tea tender leaf as raw material；
(2) prepared by withering leaf：Wither at the thin stand of tender leaf of above-mentioned steps (1) harvesting；
(3) cut into slices：By the leaf slice that withered obtained by step (2)；
(4) knead：Section obtained by step (3) is kneaded；
(5) ferment：Fermented leaf is kneaded obtained by step (4)；
(6) primary drying for baking just dries：Fermentated leaves obtained by step (5) is dried into 10~15min at 100 DEG C~110 DEG C of temperature；
(7) spreading for cooling：Leaf spreading for cooling will be just dried obtained by step (6) to room temperature；
(8) final firing：Tealeaves obtained by step (7) is dried into 1~1.5h in drying machine at temperature 60 C~85 DEG C, obtained more
Embrace stem tea gross tea in south；
(9) Titian：Stem tea gross tea Titian is embraced into by Vietnam obtained by step (8), obtains Vietnam and embraces stem tea sample tea.
It is the bud one of tender leaf one, two leaves that stem tea tender leaf is embraced by Vietnam of the step (1).
The thin stand of step (2) is withered, and spreads 0.5~1.0cm of thickness, 28~33 DEG C of withering temperature, relative humidity
RH60%~70%, withering leaf water content control is 62%~65% after end of withering.
Step (3) slice size is 8mm × 15mm sheet.
The environmental condition of kneading of the step (4) requires low temperature and high relative humidity i.e. 20~24 DEG C of temperature, the ring of humidity 85~95%
Border；Kneading process is：It is not pressurized sky and rubs 15~35min --- 20~30min of pressurization --- 3~5min of decompression --- pressurization 10~
25min --- 3~5min of decompression.
The fermentation of the step (5), 28~33 DEG C of fermentation temperature, humidity more than 95%, logical oxygen time of taking a breath set 40-
60min/ times, ferment 3~6 hours, treat that green grass gas disappears, delicate fragrance is just aobvious can fermentation ends；
The primary drying for baking of the step (6) just dries to be carried out in dryer, and temperature sets 100~110 DEG C, the thin stand thickness of fermentated leaves
For 0.5~0.8cm, machine to be dried reaches the laggard tea of set temperature, dries 10~15min of duration, just dries the control of leaf moisture and exists
20~25%.
Step (7) spreading for cooling, stand tea thickness is 2cm~3cm.
Step (9) Titian is carried out in fragrance extracting machine, and temperature is set to 110 DEG C~120 DEG C, treats that fragrance extracting machine reaches set
The laggard tea of temperature, dry 20~30min, spreading for cooling 40min, then 10~15min of Titian and produce Vietnam armful stem tea sample tea.
Advantages of the present invention：
The stem tea reddish brown Wu Run of fermented tea dry tea, bar rope tight knot are embraced by Vietnam obtained by the inventive method；Boiling water brews
Soup look is orange bright afterwards, and flavour is clearly sweet, no bitterness sense, has a fragrance of a flower of uniqueness, water extraction content 30-35.8%, and tea is more
Phenol content 14.2-22.8%, flavones content 1.8-3.2%, amino acid content 1.5-2.0%.Significantly improve nutrition in raw material
The utilization rate of composition, the utilization that stem tea is embraced for Vietnam provide new direction.
Embodiment
Forge and the embodiment of the present invention is elaborated in conjunction with the embodiments, but do not form and right of the present invention is wanted
Ask the limitation of protection domain.
Embodiment 1
Stem tea fermented tea embraces in a kind of Vietnam, embraces the bud one of stem tea tender leaf one, two leaves as raw material using Vietnam, is full fermentation tea.
Preparation technology flow is：--- --- section --- kneads --- fermentation --- primary drying for baking just dries --- to leaf picking for withering leaf preparation
Final firing --- Titian --- finished product is stored.Comprise the following steps that：
1st, leaf picking：Pluck Vietnam and embrace the leaf of one leaf of stem tea one bud of tender leaf two as raw material for standby, old leaf aldehydes matter etc.
Active constituent content is relatively low, does fermented tea and prepares ineffective, avoids worm bud, sick bud, hinders bud.
2nd, prepared by withering leaf：The tender leaf plucked in above-mentioned steps 1 spreads the moisture that scattered and disappeared in thin bamboo strips used for weaving air blue sieve, because embracing stem tea
Blade plumpness keratin dehydration is more difficult, and thin stand is needed when withering, and spreads thickness 0.8m, 29 DEG C, relative humidity RH60% of withering temperature,
Wither end after withering leaf water content control 62%.
3rd, cut into slices：Vietnam of the gained of above-mentioned steps 2 is embraced into stem tea withering leaf to be cut into slices, blade is cut into a 8mmX15mm left sides
Right sheet.
4th, knead：The gained section of above-mentioned steps 3 is kneaded, can by hand knead or be kneaded using kneading machine, knead the palm
Hold light-weight-light principle.Knead it is appropriate be masked as bar tighting volume, held with hand-tight, tea juice is overflow without into drip.Knead environment
Condition requires low temperature and high relative humidity, i.e. 20 DEG C of temperature, the environment of humidity 85%；Kneading process is：It is not pressurized sky and rubs 15min --- pressurization
30min --- decompression 5min --- pressurization 10min --- decompression 3min.
5th, ferment：The fermentation machine kneaded leaf stacking or be transferred to the logical oxygen of the wet ventilation of controllable temperature control in above-mentioned steps 4 is entered
Row fermentation, 30 DEG C of fermentation temperature, humidity more than 95%, logical oxygen time of taking a breath set 60min/ times, ferment 5 hours, treat green grass gas
Disappear, delicate fragrance is just aobvious can fermentation ends.
6th, primary drying for baking just dries：The temperature of dryer sets 105 DEG C, and the thin stand thickness of step 5 gained fermentated leaves is 0.6cm, waits to dry
Dry machine reaches the laggard tea of set temperature, dries duration 12min, just dries the control of leaf moisture 20%.
7th, spreading for cooling：Leaf spreading for cooling is just dried obtained by step 6 to room temperature, stand tea thickness about 2.5cm；
8th, final firing：Step 7 gained tealeaves carries out final firing drying in drying machine again, and dryer temperature sets 70 DEG C, dries
Time 1.2h, obtain Vietnam and embrace stem tea gross tea.
9th, Titian：Stem tea gross tea Titian is embraced to the dried Vietnam of step 8, fragrance extracting machine temperature sets 110 DEG C, treats fragrance extracting machine
Reach the set laggard tea of temperature and dry 25min, spreading for cooling 40min, Titian 10min produces Vietnam again for 120 DEG C of fragrance extracting machine temperature setting
Embrace stem tea sample tea.
Stem tea fermented tea hermetically storing under conditions of lucifuge, drying, free from extraneous odour is embraced by Vietnam obtained by the present embodiment.Production
Product feature：The reddish brown Wu Run of product dry tea, bar rope tight knot, soup look is orange bright, and flavour is clearly sweet, no bitterness sense, has uniqueness
The fragrance of a flower.Water extraction content 30%, polyphenol content 18.8%, flavones content 1.8%, amino acid content 1.5%.
Embodiment 2
Stem tea fermented tea embraces in a kind of Vietnam, embraces the bud one of stem tea tender leaf one, two leaves as raw material using Vietnam, is full fermentation tea.
Preparation technology flow is：--- --- section --- kneads --- fermentation --- primary drying for baking just dries --- to leaf picking for withering leaf preparation
Final firing --- Titian --- finished product is stored.Comprise the following steps that：
1st, leaf picking：Pluck Vietnam and embrace the leaf of one leaf of stem tea one bud of tender leaf two as raw material for standby, old leaf aldehydes matter etc.
Active constituent content is relatively low, does fermented tea and prepares ineffective, avoids worm bud, sick bud, hinders bud.
2nd, prepared by withering leaf：The tender leaf plucked in above-mentioned steps 1 spreads the moisture that scattered and disappeared in thin bamboo strips used for weaving air blue sieve, because embracing stem tea
Blade plumpness keratin dehydration is more difficult, and thin stand is needed when withering, and spreads thickness 0.5m, 31 DEG C, relative humidity RH66% of withering temperature,
Wither end after withering leaf water content control 64%.
3rd, cut into slices：Vietnam of the gained of above-mentioned steps 2 is embraced into stem tea withering leaf to be cut into slices, blade is cut into a 8mmX15mm left sides
Right sheet.
4th, knead：The gained section of above-mentioned steps 3 is kneaded, can by hand knead or be kneaded using kneading machine, knead the palm
Hold light-weight-light principle.Knead it is appropriate be masked as bar tighting volume, held with hand-tight, tea juice is overflow without into drip.Knead environment
Condition requires low temperature and high relative humidity, i.e. 22 DEG C of temperature, the environment of humidity 90%；Kneading process is：It is not pressurized sky and rubs 25min --- pressurization
20min --- decompression 3min --- pressurization 20min --- decompression 4min.
5th, ferment：The fermentation machine kneaded leaf stacking or be transferred to the logical oxygen of the wet ventilation of controllable temperature control in above-mentioned steps 4 is entered
Row fermentation, 28 DEG C of fermentation temperature, humidity more than 95%, logical oxygen time of taking a breath set 50min/ times, ferment 6 hours, treat green grass gas
Disappear, delicate fragrance is just aobvious can fermentation ends.
6th, primary drying for baking just dries：The temperature of dryer sets 100 DEG C, and the thin stand thickness of step 5 gained fermentated leaves is 0.5cm, waits to dry
Dry machine reaches the laggard tea of set temperature, dries duration 10min, just dries the control of leaf moisture 25%.
7th, spreading for cooling：Leaf spreading for cooling is just dried obtained by step 6 to room temperature, stand tea thickness about 3cm；
8th, final firing：Step 7 gained tealeaves carries out final firing drying in drying machine again, and dryer temperature sets 60 DEG C, dries
Time 1.5h, obtain Vietnam and embrace stem tea gross tea.
9th, Titian：Stem tea gross tea Titian is embraced to the dried Vietnam of step 8, fragrance extracting machine temperature sets 110 DEG C, treats fragrance extracting machine
Reach the set laggard tea of temperature and dry 30min, spreading for cooling 40min, Titian 12min produces Vietnam again for 120 DEG C of fragrance extracting machine temperature setting
Embrace stem tea sample tea.
Stem tea fermented tea hermetically storing under conditions of lucifuge, drying, free from extraneous odour is embraced by Vietnam obtained by the present embodiment.Production
Product feature：The reddish brown Wu Run of product dry tea, bar rope tight knot, soup look is orange bright, and flavour is clearly sweet, no bitterness sense, has uniqueness
The fragrance of a flower.Water extraction content 33.2%, polyphenol content 14.2%, flavones content 2.2%, amino acid content 1.9%.
Embodiment 3：
Stem tea fermented tea embraces in a kind of Vietnam, embraces the bud one of stem tea tender leaf one, two leaves as raw material using Vietnam, is full fermentation tea.
Preparation technology flow is：--- --- section --- kneads --- fermentation --- primary drying for baking just dries --- to leaf picking for withering leaf preparation
Final firing --- Titian --- finished product is stored.Comprise the following steps that：
1st, leaf picking：Pluck Vietnam and embrace the leaf of one leaf of stem tea one bud of tender leaf two as raw material for standby, old leaf aldehydes matter etc.
Active constituent content is relatively low, does fermented tea and prepares ineffective, avoids worm bud, sick bud, hinders bud.
2nd, prepared by withering leaf：The tender leaf plucked in above-mentioned steps 1 spreads the moisture that scattered and disappeared in thin bamboo strips used for weaving air blue sieve, because embracing stem tea
Blade plumpness keratin dehydration is more difficult, and thin stand is needed when withering, and spreads thickness 1.0cm, 33 DEG C of withering temperature, relative humidity
RH70%, withering leaf water content control is 65% after end of withering.
3rd, cut into slices：Vietnam of the gained of above-mentioned steps 2 is embraced into stem tea withering leaf to be cut into slices, blade is cut into a 8mmX15mm left sides
Right sheet.
4th, knead：The gained section of above-mentioned steps 3 is kneaded, can by hand knead or be kneaded using kneading machine, knead the palm
Hold light-weight-light principle.Knead it is appropriate be masked as bar tighting volume, held with hand-tight, tea juice is overflow without into drip.Knead environment
Condition requires low temperature and high relative humidity, i.e. 24 DEG C of temperature, the environment of humidity 95%；Kneading process is：It is not pressurized sky and rubs 35min --- pressurization
25min --- decompression 4min --- pressurization 25min --- decompression 5min.
5th, ferment：The fermentation machine kneaded leaf stacking or be transferred to the logical oxygen of the wet ventilation of controllable temperature control in above-mentioned steps 4 is entered
Row fermentation, 33 DEG C of fermentation temperature, humidity more than 95%, logical oxygen time of taking a breath set 40min/ times, ferment 3 hours, treat green grass gas
Disappear, delicate fragrance is just aobvious can fermentation ends.
6th, primary drying for baking just dries：The temperature of dryer sets 110 DEG C, and the thin stand thickness of step 5 gained fermentated leaves is 0.8cm, waits to dry
Dry machine reaches the laggard tea of set temperature, dries duration 15min, just dries the control of leaf moisture 22%.
7th, spreading for cooling：Leaf spreading for cooling is just dried obtained by step 6 to room temperature, stand tea thickness about 2.0cm；
8th, final firing：Step 7 gained tealeaves carries out final firing drying in drying machine again, and dryer temperature sets 85 DEG C, dries
Time 1.0h, obtain Vietnam and embrace stem tea gross tea.
9th, Titian：Stem tea gross tea Titian is embraced to the dried Vietnam of step 8, fragrance extracting machine temperature sets 115 DEG C, treats fragrance extracting machine
Reach the set laggard tea of temperature and dry 20min, spreading for cooling 40min, Titian 10min produces Vietnam again for 120 DEG C of fragrance extracting machine temperature setting
Embrace stem tea sample tea.
Stem tea fermented tea hermetically storing under conditions of lucifuge, drying, free from extraneous odour is embraced by Vietnam obtained by the present embodiment.Production
Product feature：The reddish brown Wu Run of product dry tea, bar rope tight knot, soup look is orange bright, and flavour is clearly sweet, no bitterness sense, has uniqueness
The fragrance of a flower.Water extraction content 35.8%, polyphenol content 22.8%, flavones content 3.2%, amino acid content 2.0%.
Claims (10)
1. stem tea fermented tea embraces in a kind of Vietnam, it is characterised in that：The bud one of stem tea tender leaf one, two leaves are embraced as raw material using Vietnam, are
Full fermentation tea.
2. the preparation method of stem tea fermented tea is embraced by a kind of Vietnam as claimed in claim 1, it is characterised in that including following technique
Step：
(1) leaf picking：Pluck Vietnam and embrace stem tea tender leaf as raw material；
(2) prepared by withering leaf：Wither at the thin stand of tender leaf of above-mentioned steps (1) harvesting；
(3) cut into slices：By the leaf slice that withered obtained by step (2)；
(4) knead：Section obtained by step (3) is kneaded；
(5) ferment：Fermented leaf is kneaded obtained by step (4)；
(6) primary drying for baking just dries：Fermentated leaves obtained by step (5) is dried into 10~15min at 100 DEG C~110 DEG C of temperature；
(7) spreading for cooling：Leaf spreading for cooling will be just dried obtained by step (6) to room temperature；
(8) final firing：Tealeaves obtained by step (7) is dried into 1~1.5h in drying machine at temperature 60 C~85 DEG C, Vietnam is obtained and embraces
Stem tea gross tea；
(9) Titian：Stem tea gross tea Titian is embraced into by Vietnam obtained by step (8), obtains Vietnam and embraces stem tea sample tea.
3. the preparation method of stem tea fermented tea is embraced by a kind of Vietnam as claimed in claim 2, it is characterised in that the step (1)
Vietnam embrace stem tea tender leaf be the bud one of tender leaf one, two leaves.
4. the preparation method of stem tea fermented tea is embraced by a kind of Vietnam as claimed in claim 2, it is characterised in that the step (2)
Thin stand is withered, and spreads 0.5~1.0cm of thickness, 28~33 DEG C of withering temperature, relative humidity RH60%~70%, after end of withering
Withering leaf water content control is 62%~65%.
5. the preparation method of stem tea fermented tea is embraced by a kind of Vietnam as claimed in claim 2, it is characterised in that the step (3)
Slice size is 8mm × 15mm sheet.
6. the preparation method of stem tea fermented tea is embraced by a kind of Vietnam as claimed in claim 2, it is characterised in that the step (4)
Knead environmental condition require low temperature and high relative humidity i.e. 20~24 DEG C of temperature, the environment of humidity 85~95%；Kneading process is：It is not pressurized
Sky rubs 15~35min --- 20~30min of pressurization --- 3~5min of decompression --- 10~25min of pressurization --- decompression 3~
5min。
7. the preparation method of stem tea fermented tea is embraced by a kind of Vietnam as claimed in claim 2, it is characterised in that the step (5)
Fermentation, 28~33 DEG C of fermentation temperature, humidity more than 95%, the logical oxygen time of taking a breath sets 40-60min/ time, ferments 3~6 small
When, treat that green grass gas disappears, delicate fragrance is just aobvious can fermentation ends.
8. the preparation method of stem tea fermented tea is embraced by a kind of Vietnam as claimed in claim 2, it is characterised in that the step (6)
Primary drying for baking just dry carried out in dryer, temperature set 100~110 DEG C, fermentated leaves it is thin stand thickness be 0.5~0.8cm, it is to be dried
Machine reaches the laggard tea of set temperature, dries 10~15min of duration, just dries the control of leaf moisture 20~25%.
9. the preparation method of stem tea fermented tea is embraced by a kind of Vietnam as claimed in claim 2, it is characterised in that the step (7)
Spreading for cooling, stand tea thickness is 2cm~3cm.
10. the preparation method of stem tea fermented tea is embraced by a kind of Vietnam as claimed in claim 2, it is characterised in that the step (9)
Titian is carried out in fragrance extracting machine, and temperature is set to 110 DEG C~120 DEG C, treats that fragrance extracting machine reaches the set laggard tea of temperature, dry 20~
30min, spreading for cooling 40min, then 10~15min of Titian produce Vietnam and embrace stem tea sample tea.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109090294A (en) * | 2018-10-22 | 2018-12-28 | 宜宾市双星茶业有限责任公司 | Bitter leaves green tea and its processing method |
| CN109122994A (en) * | 2018-07-16 | 2019-01-04 | 宁化县老鹰山茶叶专业合作社 | A kind of production method of Radix Distylii myricoidis acid tea |
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